- Level: Easy
- Total: 4 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 4 hr
- Yield: 4 servings
Ingredients
2 teaspoons garlic salt (recommended: Lawry's)
2 teaspoons poultry seasoning (recommended: McCormick)
1 teaspoon ground black pepper
1 1/2 pounds pork tenderloin, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 cup white wine (recommended: Chardonnay)
1/2 cup Chinese-style plum sauce (recommended: Dynasty)
1 tablespoon cornstarch
Directions
- In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
- Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
- Cook on HIGH for 4 hours.
- Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
- Serve sliced tenderloin hot with plum sauce drizzled on top.
